Abstract
The pea protein isolate (PPI) is characterized as a cohesive powder, presenting channeling formation during its fluidization (Geldart type A) and reduced dispersion in water. This work aimed at agglomerating the PPI for the production of an instant product. The process was carried out in a pulsed fluid bed and gum Arabic was used as a liquid binder. Seven tests were performed according to a full-factorial design, where the independent variables were fluidizing air temperature (65–85 °C) and binder flow rate (2.4–3.8 mL/min). Moisture content, process yield, and mean particle size were analyzed as responses. Furthermore, wetting time and flowability were compared before and after the agglomeration between raw and agglomerate PPI. Product transformations were also evaluated by analysis of size distribution, porosity, wetting time, flowability, and shape parameters. When compared to raw material, agglomerated particles had larger granules with a moisture content below 5.0% and process yield above 60.7%, as well as better flowability, a more regular shape, lower porosity, and a 99% reduction in wetting time.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
